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chicken wonton soup
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Ingredients
0 of 16 gathered
Step by step
Method
4 steps
- 1
Mix 8 ounces ground chicken with 1 sliced scallion, 1 teaspoon grated ginger, 1 minced garlic clove, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 1 teaspoon cornstarch. Stir in one direction until sticky, about 1 minute.
- 2
Place 1 teaspoon filling in the center of each of 24 wonton wrappers. Moisten the edges with water, fold into a triangle, press out air, and bring the two bottom corners together. Keep filled wontons under a damp towel.
- 3
Bring 6 cups low-sodium chicken broth, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, and ½ teaspoon grated ginger to a gentle simmer. Drop in the wontons in batches and cook 4–5 minutes, until they float and the filling reaches 165°F.
- 4
Add 2 cups baby bok choy or spinach for the final 1–2 minutes. Ladle into bowls and finish with sliced scallions, chili oil, and a few drops of sesame oil.